Recipe Details - RecipeApp

Overview

Description

Crispy Korean pancakes filled with seafood and spring onions.

Prep 15 min Cook 20 min Serves 4

Preparation

Cooking

1
In a large bowl, whisk together flour, eggs and water to create a smooth pancake batter.
2
Slice the seafood into bite-sized pieces and trim the spring onions into long lengths.
3
Heat a large frying pan with a thin layer of oil over medium-high heat.
4
Pour in a layer of batter and quickly arrange spring onions and seafood evenly across the surface.
5
Cook for 4–5 minutes until the underside becomes golden and crisp.
6
Carefully flip the pancake and cook the other side until fully cooked through.
7
Repeat with remaining batter if making multiple pancakes.
8
Slice into wedges and serve with soy sauce mixed with sesame oil for dipping.